vegan

Loma Linda Tiny TUNO Melts

Ingredients:
2 cans Spring Water TUNO, drained
½ cup plant-based mayo
3 stalks celery, diced
½ red onion, diced
About 15 bread and butter pickles
3 Roma tomatoes, sliced
Salt & pepper
3 tablespoons fresh chopped parsley
1 loaf rye or pumpernickel cocktail bread, sliced
1 package Daiya provolone style slices, quartered
½ cup plant-based butter
Instructions:
Heat a griddle or non stick skillet over medium heat.  Mix together TUNO, mayo, celery, onion, salt and pepper to taste, and parsley to make a TUNO salad mixture.  Butter one side of each toast.  Build the melt with the butter side of the bread on the outside.  To half of the toasts, layer a scoop of TUNO salad, 1 pickle, 1 slice of tomato, and 2 quarters of Daiya, top with the other toast.  Brown each side of the melt until golden brown.  Enjoy!

Italian Olives and Roasted Red Pepper TUNO Spread

A healthy and delicious appetizer recipe that you can whip up in mere minutes? Say no more! Say hello to our recipe for an Italian Olives and Roasted Red Pepper TUNO Spread!

2 cans Loma Linda Lemon Pepper TUNO
1 tablespoon lemon juice
1/3 cup mayonnaise (plant-based)
1/2 cup assorted Italian Olives, chopped
1/4 cup roasted red peppers, chopped
10 leaves of fresh basil, chopped
1/4 cup chopped red onion
2 package melba toasts

Drain liquid from TUNO. Combine all ingredients except for the toasts. Once thoroughly mixed, top each toast with the TUNO mixture just before serving or allow guests to add to toasts and serve themselves. Enjoy!

Shop TUNO here.

 

Loma Linda TUNO Noodle Casserole

Try out a new recipe from Forkin’ Plants, using Spring Water TUNO, al dente noodles, and an assortment of delicious vegetables in this all-vegan and gluten-free seafood casserole. Be sure to also click here for the full recipe for additional notes and pictures showing preparation, including why TUNO is an important product in stopping overfishing.

2 cans Loma Linda Spring Water TUNO 
3 cups noodles cooked according to package until al dente
¼ cup vegan butter or avocado oil
½ cup yellow onion, small diced
½ cup celery, small diced
16 oz (2 cups) mushrooms, sliced
¼ cup gluten-free flour, or regular flour if you can have it
1 cup non-dairy milk
2 cups vegan chick’n broth (I use 1 bouillon in 2 cups water)
2 cups frozen peas
1 tsp kelp flakes (optional)
1 cup vegan cheddar cheese
1 cup bread crumbs (can be gluten-free)
2 tsp avocado or olive oil + …

neat Blueberry Crumb Muffins

Bake a vegan treat for the entire family with these vegan blueberry muffins, made with the neat egg. Topped with a delicious crumb cover and packed with fresh blueberries, these muffins are perfect for desserts, breakfasts, and between-meal treats.
For Blueberry Muffin Base:

2 ¼ cups flour
1 cup plus 2 tbsp sugar
3/4 tsp salt
3 tsp baking powder
1/2 cup coconut oil, melted
1.5 neat eggs (1.5 tbsp of neat egg powder mixed with 3 tbsp of water)
1 cup plus 2 tbsp almond milk
1 ½ cups of blueberries

For Crumb Topping:

½ cup sugar
1/3 cup flour
¼ cup vegan butter
½ tsp cinnamon
Pinch of nutmeg

Preheat oven to 400F. Prepare a muffin tin with 12 cupcake/muffin wrappers inside.
In a stand mixer, combine ingredients for muffin base (except blueberries). Then, fold in blueberries into the mix.
Then, prepare the crumb topping. Chop or blend together with a pastry blender, …

Loma Linda TUNO Crab Cakes with Siracha Mayo

Perfect for a seafood-inspired lunch, TUNO crab cakes are just as sustainable as they are tasty. These guilt-free vegan crab cakes are topped with panic bread crumbs and full of delicious vegetables and herbs. Choose any flavor of TUNO you desire and serve with siracha mayo for an even more flavorful combination.
For TUNO Crab Cakes:

2 cans TUNO (any flavor)
1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
¼ cup green onions
¼ cup vegan mayo
1 tsp dijon mustard
½-1 cup panko bread crumbs
Fresh herbs to taste, preferably rosemary and thyme
½ tsp lemon juice
Salt/pepper to taste
1 tsp garlic powder
1 cup of oil for pan frying

For Siracha Mayo (optional):

1-2 teaspoons Sirarcha sauce
¾ cup vegan mayo

Heat oil in a skillet over medium-low heat. Meanwhile, mix remaining ingredients for the cakes, except panko, together in a bowl until …